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Mini Blueberry-Lemon Cheesecakes

  • Prep Time: 35 minutes
  • Cook Time: 2 hours 35 mins
  • Servings: 24
  • Course: Dessert

This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that’s the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.

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Ingredients

  • 1 1/2 cups graham cracker crumbs (from about 10 whole graham crackers)
  • 3 tablespoons canola oil
  • 1 15-ounce container part-skim ricotta cheese
  • 2 8-ounce packages reduced-fat cream cheese, at room temperature
  • 4 large eggs
  • 1 cup sugar
  • 2 teaspoons lemon zest
  • 5 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries, fresh or frozen (not thawed), divided
  • Reynolds® Baking Cups

Directions

Step 1

Preheat oven to 325°F. Line 2 muffin tins with 24 Reynolds® Baking Cups.

Step 2

Combine graham cracker crumbs and oil in a small bowl. Press about 2 teaspoons in the bottom of each baking cup.

Step 3

Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each baking cup. Sprinkle each cheesecake with some of the remaining blueberries.

Step 4

Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Let cool in the pans on a wire rack until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day.

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